savoury

I made my own bread! For the first time ever I made my own bread. The only reason I decided to give it a go is because since having to cut out wheat due to Annabelle’s food allergies I have been missing bread a lot and I only find 1 kind of gf bread that is also vegan and soy-free and it is super expensive!

I have made this recipe two weeks in a row and I love it with smashed avocado or a peanut butter!

To make it more savoury I even added dried italian herbs and garlic powder the second time! So yummy.

Gluten-free Vegan Bread

with Thermomix method (optional)

Ingredients:

1 and 1/2 cups almond meal – 150 grams

1 cup buckwheat flour – 140 grams

6 tbsp psyllium husk

1/3 cup pumpkin seeds or other seeds

3 tsp of baking powder

3 tbsp of apple cider vinegar -60ml

1/2 tsp of salt

2 tbsp of rice malt syrup or maple syrup – 40ml

2 cups of water – 500ml

Preheat your oven to 180 degrees Celsius.

Mix the dry ingredients together in a mixing bowl ( or in your thermomix in reverse mode speed 1 for 30sec) Remove all the lumps.

Then add in the rice malt syrup, apple cider vinegar and water and combine well. (Thermomix speed 2 reverse for 40 sec)

Pour into your loaf tin lined with baking paper.

Add extra seeds on top.

Cook for 1 hour and 10 minutes.

Leave to cool on a wire rack.

Keep in the fridge for up to 1 week or store slices in the freezer to have on hand.

Add a layer of passata sauce at the bottom of your lasagna dish, then layer the eggplant, lentils (rinsed and drained), more passata, zucchini, garlic powder, oregano, salt and pepper, more lentils, eggplant, zucchini until you finish them all and finish with the cashew cheeze.

1. Soak, drain and rinse the cashews.
2. Blend all the ingredients together and pour over your lasagna.

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About Me

Claire Power is a nutritionist, mum of 3 and the food blogger/stylist and photographer behind Healthyfrenchwife. Claire creates and shares colourful healthy vegan recipes through her blog and social media to a following of over 99,000 people. She has been making healthy vegan recipes for over 5 years and has developed and photographed recipes for many businesses including Woolworths, San Remo, Thermomix, The Chia Co, Cocobella and many more. Claire has had many of her vegan recipes appear in health and wellness magazines in Australia and overseas.